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Issue link: https://read.dmtmag.com/i/504798
www.cheersonline.com 8 • May 2015 WHAT I'M WHAT I'M WHA Charles Redmond MAÎTRE'D/SOMMELIER/MIXOLOGIST AT ORCHIDS AT PALM COURT IN CINCINNATI, OH. I love bitters, amaros, and digestifs—I can't get enough of them. So as the temperature is warming up, I have been enjoying a springtime twist on the classic bitter cocktail, the Negroni, and lightened it up to make the Barrel-Aged White Negroni. The drink uses Lillet Blanc instead of sweet vermouth to add a touch of sweetness and a distinctive fl oral element. Suze, a gentian-based French bitter liqueur, stand in for Campari to add herbaceousness, a bitter base note and complexity. I use Watershed Four Peel Gin, a small craft distiller out of Columbus, OH. The gin's aromatics are more driven by citrus rather than juniper, which I fi nd very refreshing. All these ingredients are combined in a fi ve-gallon, used-bourbon barrel for 30 days until the components meld together. A bit of the bitterness is rounded out, the fl oral component of the Lillet takes on a bit of a dried quality and there is just a touch of vanilla from the oak. It is an absolutely perfect as an aperitif or just to enjoy relaxing on the porch after a long day. 1 ¼ oz. Lillet Blanc 1 ¼ oz. Suze gentian liqueur 1 ¼ oz. Watershed Four Peel Gin Combine equal parts of each ingredient and pour into a fi ve-gallon, used-bourbon barrel. Let age for 20 to 30 days, tasting occasionally, until ready. Pour over ice and stir until properly chilled. Strain into a Martini glass and garnish with an orange peel. Tony Abou-Ganim Modern Mixologist Timothy Baldwin Director of Food and Beverage The Little Nell Stephen Beaumont Beer expert/author Heather Berry Director of Beverage and Bakery Operations The Cheesecake Factory Restaurants, Inc. Sandy Block, MW Vice President of Beverage Operations Legal Sea Foods David Brown Vice President Operations Support Houlihan's Cindy Busi Director of Worldwide Beverage Hard Rock International Wesley Cort Director, Restaurant & Beverage Development and Operations Norwegian Cruise Line Doug Draper Director of Adult Beverage & Bar Development HMSHost Dale DeGroff King Cocktail Matt Durbin Vice President, Beverage & Bar, Carlson Restaurants Tylor Field III Vice President, Wine & Spirits Morton's The Steakhouse John W. Fischer, M.S., CHE Professor The Culinary Institute of America Doug Frost, M.S., M.W. Consultant Beverage Alcohol Resource, Inc. Jill Helmerick Director of Beverage Red Robin Gourmet Burgers Patrick Henry President Patrick Henry Creative Promotions Inc. Daniel Hoffman Director Equipment & Beverage Specifi cations Global Operations Services Marriott International Inc. Doug Jackson Senior Director of Beverage Development Darden Restaurants Scott Kinsey Director of R&D and Corporate Chef Hooters of America, Inc. Patrick Kirk Director of Beverage Innovation Buffalo Wild Wings Edward M. Korry Department Chairman, Beverage and Dining Service College of Culinary Arts Johnson & Wales James Kramer Vice President Beverage Operations Landry's Restaurants Inc. Monica Tary McGill Vice President of Beverage & Training Cheeseburger in Paradise Larry McGinn Partner iMi Agency Mary Melton Director of Beverage P.F. Chang's China Bistro Robert Plotkin President BarMedia Blake Rohrabaugh Vice President, Beverage Operations and Innovation Bar Louie Restaurant Operations Fernando Salazar Vice President, Food and Beverage Wyndham Worldwide Glenn Schmitt President MarkeTeam Kevin Settles President Bardenay Restaurant Stacey Smith Beverage Director Pappas Restaurants David Tetens Director of Beverage & Bar Development/ North America Division Starwood Hotels and Resorts Ryan Valentine Director of Beverage Operating Partner Cameron Mitchell Restaurants Suzan Waldschmidt Director of Beverage Outback Steakhouse Editorial Advisory Board Cheers